Spicy Apple Ring Alternatives

Follow our step-by-step guide on how to make Spicy Apple Ring Alternatives.

1. Step 1

   To start your delightful pickling adventure, gather your sliced zucchini and place them into a large glass jar or crock that holds at least a gallon.

2. Step 2

   In a separate nonreactive bowl, mix together 2 cups of water (or enough to fully cover the zucchini) with pickling lime.

3. Step 3

   Pour this tangy pickling solution over the zucchini, making sure every slice is completely submerged.

4. Step 4

   Cover the jar with plastic wrap and let it sit undisturbed for 24 hours, allowing the flavors to meld beautifully.

5. Step 5

   After a day of anticipation, it’s time to drain the zucchini slices using a colander.

6. Step 6

   Rinse them thoroughly under running water to wash away any lingering lime.

7. Step 7

   Give your glass jar a good wash, then return the zucchini to it.

8. Step 8

   Fill the jar with fresh, cool water and let it sit for 2 to 3 hours, giving the zucchini a refreshing soak.

9. Step 9

   Once the time is up, drain the zucchini again and rinse them one last time.

10. Step 10

    Now, place the zucchini in a large pot and stir in 1 cup of vinegar, a splash of red food coloring for that vibrant hue, and a bit of alum.

11. Step 11

    Add enough water to cover the zucchini and bring the mixture to a gentle boil over medium heat.

12. Step 12

    When it reaches a boil, reduce the heat to low and let it simmer for 2 hours, filling your kitchen with a warm, inviting aroma.

13. Step 13

    After simmering, drain the liquid and return the zucchini to the glass jar.

14. Step 14

    Next, let’s create a sweet syrup! In a saucepan over medium heat, combine sugar, 3 cups of water, the remaining 1 cup of vinegar, cinnamon sticks, and Red Hot candies.

15. Step 15

    Stir the mixture until the sugar and candies dissolve, then bring it to a rolling boil.

16. Step 16

    Pour this fragrant syrup over the zucchini, cover the jar, and let it sit for another 24 hours, allowing the flavors to deepen.

17. Step 17

    After your second day of waiting, strain the zucchini, but don’t toss that syrup just yet! Bring it back to a full rolling boil in a saucepan over medium heat.

18. Step 18

    While that’s heating up, sterilize eight half-pint canning jars and their lids by boiling them in water for at least 5 minutes—this step is crucial for keeping your pickles safe and delicious.

19. Step 19

    Now, it’s time to pack those jars! Carefully fill the hot, sterilized jars with the zucchini slices, then pour the hot syrup over them, leaving about a quarter-inch of space at the top.

20. Step 20

    Use a clean knife or thin spatula to gently remove any air bubbles, and wipe the rims with a moist paper towel to ensure a good seal.

21. Step 21

    Cap them with lids and screw on the rings tightly.

22. Step 22

    Prepare a large stockpot by placing a rack at the bottom and filling it halfway with water.

23. Step 23

    Bring the water to a boil, then lower the jars into the pot, making sure they’re spaced at least 2 inches apart.

24. Step 24

    Add more boiling water to cover the jars by at least an inch.

25. Step 25

    Cover the pot and process the jars for 20 minutes, letting the heat work its magic.

26. Step 26

    Once the time is up, carefully remove the jars from the stockpot and let them cool on a cloth-covered or wooden surface for 12 to 24 hours.

27. Step 27

    Press the center of each lid to check that it’s sealed properly—if it doesn’t pop back, you’re in great shape! After they’ve cooled, remove the rings for storage and keep your beautifully pickled zucchini in a cool, dark place.

28. Step 28

    Enjoy the fruits of your labor in salads, sandwiches, or straight from the jar!.